Hello Mark’s Daily Apple readers! Be sure to check out my Paleo Bread recipe.
This gluten-free bread recipe is perfect for sandwiches. Made with 7 ingredients –almond flour, arrowroot, flax, eggs, baking soda, salt, and vinegar– it’s also super easy to make! If you’re feeling a bit lazy this gluten-free bread is great to have around for an easy dinner, or what we call “sandwich night.” Just slice and toast this delicious bread, then put it out with organic turkey slices, romaine lettuce, sliced tomatoes, dijon mustard, primal kitchen mayo, and (if you can eat dairy) sliced cheese. Serve the sandwich fixings along with a big tossed green salad and dinner has practically made itself.
We also serve this easy gluten-free bread recipe toasted and spread with my homemade goat cheese, or dipped in olive oil.
Bread 2.0
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¾ cup arrowroot powder
- ¼ cup golden flaxmeal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs
- 1 teaspoon apple cider vinegar
Instructions
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
- In a large bowl, blend eggs for 3 minutes until frothy
- Stir vinegar into eggs
- Mix dry ingredients into wet
- Scoop batter into a well greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
- Bake at 350°F for 30-35 minutes, until a toothpick inserted into center comes out clean
- Cool and serve
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
I hope you enjoy this quick and easy bread! It’s full of fiber (from the almond flour and flaxmeal). I call it “Gluten Free Bread 2.0” because it is the second gluten-free bread recipe I’ve created for this site. The first gluten free bread recipe was my Simple Bread, that easy bread recipe has only 6 ingredients!
This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I slice it thinly, as not to overload on bread. I use this magic line loaf pan for many of my bread recipes –it distributes the heat evenly and bakes the bread through, which is not always easy when baking with almond flour which tends to be rather moist.
When not using this easy gluten-free bread recipe for sandwiches, one of my favorite ways to serve it is toasted with one of these easy paleo soup recipes:
Klara says
This turned out phenomenal! Thank you so much for the recipe and your wonderful website. I can’t wait to make more!
Celine says
Hi Elana,
I just tried baking this bread and it’s not cooking correctly. I followed the directions to a tee, the only difference is my loaf pan is 8.5 x 4.5. The bread is not cooking through, with the core remaining quite dense and moist. Do you have any suggestions for why this may be happening?
Thank you!
The Urban Poser says
Not even sure if you can weed through all these comments but I hope you do because this recipe was awesome! I put them in our mini donut maker and made bagels. Didn’t have to change the recipe one bit. They came out brilliantly and I think my kids believe that I actually hung the moon! Thanks so much for all your hard work and inspiration. Your recipes were the first I tried when I was diagnosed and you are the reason I began blogging in the first place.
Christa says
I am making this with chia flour ‘eggs’ this time, it’s in the oven now. Not sure if you have access to chia see, but I’ll let you know how it turns out! I wasn’t a huge fan of the eggy taste either. It’s still a wonderful bread though :)
Christa says
Sorry, chia ‘seeds’, not see :)
Ody says
Hey there, thanks for your response. i manage to get chia seeds when we were in South Africa – any luck?
looking forward hearing from you.
Cheers
Ody says
Hello, first of all i LOVE your blog. most of my new gluten free and paleo recipes are yours with some adaptations for our needs and local available products.
i am writing from Lesotho Southern Africa.
we are about 5-6000 feet high and altitude makes gluten free baking really difficult.
i am wondering if there is any suggestion for that. i wish my bread would turn as high as yours.
i also have a question regarding eggs. the bread once toasted tastes very “eggy”. any suggestions?
what about using egg whites only?
we don’t have access to egg substitute here.
thanks much.
cheers
Ruth says
Elana’s altitude is much the same as yours, so I wouldn’t think there would be much difference in baking time or temperature. (She says her recipe worked the same at sea level, too, which I find hard to believe, but she’s the expert.) People’s notes here seem to be saying that substituting ground flax + water for some of the eggs will reduce or remove the eggy flavor, but I’m not sure how they are replacing the leavening action (maybe adding a little baking powder).
Emily says
Just made this bread – turned out really well. I usually make the paleo bread, which I also really like, but this came together well and is a bit lighter.
I used .5 cup of arrowroot poweder and .25 cup of tapioca starch (because I didn’t have enough arrowroot powder). Might try more tapioca next time as it is cheaper than the arrowroot. Thanks for this great recipe!
Rachel says
Oh man this recipe rules! Thank you Elana!
I used honey and homemade almond meal since that’s what I had on hand. Afterwards I enjoyed two warm slices with ghee and jam. What a treat!
Thanks again,
Rachel
Mona says
This bread is delicious and very easy to make. Like that there isn’t a mile long list of ingredients like so many gluten free breads. I added chopped walnuts. Delicious! Who needs wheat?!
I didn’t have the correct sized pan,so used a larger rectangle loaf pan and took it out earlier. Still worked. Wonder if you could double ingredients for a larger bread.
Arlyn says
Elana – you are a rockstar.
We made this bread on Saturday… and then again – ON SUNDAY!
Need I say more?
Stacey says
OMG! Where has this bread been all my life!! I am in LOVE!!! This is the best bread ever! (gluten free or not) I can’t believe how perfect the texture is! I thought it was going to be more like a quick bread or a cake, but it’s totally not – it is like a real bread! Thank you so much Elana!!!! OMG I love it!!!